Three Nutritious Breakfasts For Newborn Mothers
People are very quick to point out that breakfast is the most important meal of the day, but let's face it - it can also be the most rushed and least nutritious. When you’ve got kids mornings are often chaotic, and it’s really hard to come up with creative ideas for breakfast when you’ve got no time and plenty of mouths to feed.
If you feel like you are stuck in a tea and toast breakfast rut and need some inspiration, this is the post you’ve been looking for.
This is one of my favourite one-handed breakfasts for Newborn Mothers. I discovered it when I created my own recipe book and a very old family friend lent me her favourite nursing mothers book. This page of the book was clearly well used!
I make a double batch in my Thermomix, slice it and freeze it. It defrosts within minutes and is delicious with a cuppa. This has sustained me and my clients on many mornings whilst breastfeeding in a comfy chair.
If you have a new mum friend this is a really great gift!
225g Cheap Dates
175g Flour (I use Atta Flour)
175g Oats (great for your milk supply!)
175g Softened Margarine (I like to use butter)
75 g Sugar (I use unrefined sugar like Rapadura - sometimes called Panela)
2 Tablespoons Cold Water
Preheat your oven to 190’C
Put the dates and water in a saucepan and heat for 5 minutes until the dates are mushy. Mash or puree and put aside.
Mix all remaining ingredients to form a dough.
Press half the dough into a greased 20cm x 30cm baking tin. Top with the date mixture and then the remaining dough.
Bake for 30 minutes.
Allow to cool in the tin, then cut and store in the fridge or freezer.
Recipe Resource: The Vegetarian Mother and Baby Cookbook by Rose Elliot
Black Rice Pudding
Black rice pudding is sooo easy! I fell in love with black rice pudding whilst travelling in Asia and it took me ages to realise just how easy it is to make at home.
You can buy black rice from Asian grocery stores, health food stores and even most supermarkets.
The best bit is you can make it in big batches and keep it in the fridge for a few days. Just reheat a portion for breakfast each day. My kids love it too!
It does take a long time to cook so don’t start this if you are already hungry. I often soak or even part boil the rice the night before and just finish it off in the morning. You could also try it in the slow cooker with a delay timer if you want to wake up to a hot breakfast.
1 Cup Black Rice
4 Cups of Water
1/4 Cup Jaggary or Palm Sugar
Pinch of Salt
1 Can of Coconut Milk (400ml)
Place black rice and water in a large saucepan and bring to boil.
Reduce heat and simmer for half an hour with the lid on.
Stir and check water, you may need to add more.
Simmer, covered, for 15 minutes then stir and check water again.
How long you cook it and how much water you add depends on your preference as well as the rice you buy, keep checking every 15 minutes and adding more water if it’s dried out.
When it’s soft and well cooked add sugar and salt and mix until dissolved.
Serve in a small bowl with a drizzle of coconut milk. Traditionally it’s often served topped with fresh sliced banana or mango.
Nepali Rice Pudding
This is an all-time favourite from my recipe book Nourishing Newborn Mothers!
This is my simplified (and less authentic) version of a traditional Nepali first food for mothers after birth. And it’s also really delicious for breakfast.
Although it takes a little time to prepare, it’s pretty hands off.
Check it out here and download the first chapter of the recipe book free.